January 4, 2021

Chicken in a Sweet Red Pepper Sauce

  By Legacy Cookbook    

January 4, 2021

  • Prep: 35 mins
  • Cook: 20 mins

Ingredients

1 kg (2 ¼ lb) chicken parts skinned

1 large onion chopped

1 inch cube ginger chopped

3 cloves garlic

2 ½ tablespoons slivered almonds

350 g (¾ lb) sweet red peppers chopped

1 tablespoon ground cumin

2 teaspoons ground coriander

½ teaspoon ground turmeric

1/8 – ½ teaspoon cayenne pepper

2 teaspoon salt

7 tablespoons vegetable oil

1 cup water

2 tablespoons lemon juice

½ teaspoon ground black pepper

Directions

1Combine onion, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne, and salt in a food processor or blender. Blend until you have a paste, you may have to push it down with a rubber spatula at times.

2Put the oil in a large, wide, and preferably non-stick pan and heat it over a medium-high flame. When hot, pour in the paste from the blender. Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.

3Put in the chicken, with the 1 cup water, lemon juice and black pepper. Stir to mix and bring to boil. Cover, turn heat to low and simmer gently for 25 minutes or until the chicken is tender. Stir a few times during cooking period.

4Serves 4.

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